Recipe - 20-Minute Chicken Creole

4 md Chicken breast halves; (1
One half lbs total), skinned,
boned, and cut into 1inch
strips*
1 cn (14oz) tomatoes; cut up**
1 cup Low sodium chili sauce
1 One half cup Chopped green pepper; (1
large)
One half cup Chopped celery
One fourth cup Chopped onion
2 Cloves garlic; minced
1 tablespoon Chopped fresh basil or 1 tsp
dried basil; crushed
1 tablespoon Chopped fresh parsley or 1
tsp dried parsley
One fourth teaspoon Crushed red pepper
One fourth teaspoon Salt
Nonstick spray coating

Spray deep skillet with nonstick spray coating. Preheat pan over high heat.
Cook chicken in hot skillet, stirring, for 3 to 5 minutes, or until no
longer pink.

Reduce heat. Add tomatoes and their juice, low sodium chili sauce, green
pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and
salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
Serve over hot cooked rice or whole wheat pasta.

*You can substitute 1 pound boneless, skinless, chicken breasts, cut into
linch strips, if desired.

**To cut back on sodium, try low sodium canned tomatoes

Makes 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 13, 1998